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Tiger Prawn Risotto

Tiger Prawn Risotto

with Asparagus, Leeks and Dukkah

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We love good Prawn Risotto with Asparagus & Dukkah and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Asparagus Bundles

1 bunch(es)

Flat Leaf Parsley

½ unit(s)


2 sachet

Vegetable Stock Powder


175 grams

Risotto Rice

1 sachet

Cider Vinegar


150 grams

King Prawns


2 pot(s)

Dukkah Mix

(ContainsCelery, Nuts, Sesame, Peanut)

1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Unsalted Butter


Not included in your delivery

750 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3017 kJ
Energy (kcal)721 kcal
Fat27.0 g
of which saturates13.0 g
Carbohydrate82 g
of which sugars8.0 g
Protein34 g
Salt2.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the shallot into ½cm pieces.Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice widthways.Peel and grate the garlic (or use a press). Chop the bottom 2cm off the asparagus and discard. Cut the spears in half widthways (see pic). Roughly chop the parsley (stalks and all). Halve the lemon.


Boil the water (see ingredients for amount) in a saucepan over high heat. Add the vegetable stock powder, stir to dissolve and reduce the heat to low. Heat a glug of oil in a wide bottomed saucepan on medium heat. Add the shallot and leek. Season with salt and pepper and cook until soft, 5-6 mins. Add the garlic, stir together and cook for 1 minute.


Pour in the arborio rice and stir together. Cook for 1 minute so the rice is coated in the garlicky oil. Add the vinegar and allow it to evaporate. Stir in a ladle of stock and when the stock has been absorbed by the rice, add another ladle of stock. Keep the pan on medium heat and continue stirring and adding stock. Tip: Let the rice absorb the stock before adding another ladle. This should take 20-25 mins.


Halfway through the risotto cooking time, heat a splash of oil in a large frying pan over medium-high heat. Stir-fry the asparagus until it has a little colour, 2 mins, then add a splash of water to the pan, cover with a lid or some kitchen foil and leave to steam until tender, 3-5 mins. Season with salt and pepper and transfer to a plate. Keep warm covered with foil.


Leave the pan on the heat (and add a little oil if the pan is dry). Add the prawns and stir-fry until cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. When cooked, remove from the heat and add a squeeze of lemon juice. Sprinkle on half the parsley with all of the dukkah and stir together.


When your risotto is cooked, remove from the heat and add the hard Italian cheese, butter and the remaining parsley. Stir well to make the risotto really creamy. Taste and add more salt, pepper and lemon juice to taste. Spoon the risotto into your bowls and top with the dukkah prawns and asparagus pieces. Enjoy!